A sumptuous collection of the best "Family Dinner Night" recipes from Mark Peel's award-winning Los Angeles restaurant, Campanile
For more than ten years, acclaimed chef Mark Peel has used Campanile's Monday night dinner menus to present his own special takes on popular comfort food dishes like eggplant parmesan and beef goulash. In New Classic Family Dinners, he shares recipes for more than 200 of his best-ever versions of family favorites such as Macaroni and Cheese with Wild Mushrooms, Steak with Anchovy Butter, and Monkfish Osso Bucco.
Peel's explanations and excellent guidance make it easy to follow the recipes, both for those relatively new in the kitchen as well as for more experienced cooks. Culled from more than ten years of Campanile's Monday night menus, the book features
- Upscale twists on popular, traditional dishes-honed to perfection by one of the nation's best-loved chefs
- More than 200 recipes, with clear instructions and step-by-step photos
- Options for every part of the menu, from starters to entrees and desserts
- Easy-to-make dishes (such as Cornmeal Dusted Pan-fried Trout) and more complicated recipes (such as Lasagna with Bolognese Sauce or Lobster Pie)
Once you discover these extraordinary versions of ordinary dishes and learn how easy it is to adapt them for a table for two or a crowd of ten, you'll be inspired to make every night a special family-and friends-dinner night.
Recipe Excerpts from New Classic Family Dinners
From Publishers Weekly
Starred Review. In this sophisticated yet homecentric cookbook, Peel, the longtime chef/owner of Los Angeles's Campanile restaurant has assembled favorite dishes from his famed Monday night Family Dinners. In signature style, Peel, writing with Shulman (Mediterranean Harvest
), elevates the common vernacular of comfort food —veal scaloppine, grasshopper pie—to refinement with select ingredients like smoked mozzarella and homemade vanilla ice cream, respectively, plus a bit of extra-mile technique (running a pureed potato leek soup through a sieve or toasting and grinding spices for a shrimp boil. If a reader needs an excuse to revive clams casino in the home kitchen, he's given ample justification with a simple, no-fail recipe, but if there is a hankering, say, for a more seasonal, green market dish like fresh shell-bean ragout, Peel's got it covered, too. Peel offers tips on menu planning, choosing produce and environmentally friendly seafood choices. The skill level required varies—making Peel's labor-intensive lobster potpie will demand more experience than his tuna confit. In most cases the ingenuity of process trumps conceptual creativity, and readers will find comfort in the familiarity of the dishes, which will make any home table proud. (Oct.)
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